Persimmon carpaccio
Ingredients
Servings 4- large persimmon - 2 pcs.
- cane sugar - 80 g
- sugar - 80 g
- pasted s/m – 80 years
- cottage cheese - 80 g
- sour cream - 40 g
- goat cheese - 40 g
- popcorn - 40 g
- vanilla bean - 4 g
- Mint - 1 branch
Cooking
Step 1
Cut the persimmon with a sharp knife into thin circles (2-3 mm).
Step 2
Grate goat cheese. Beat cottage cheese, sour cream and vanilla in a cream. Rub the sea buckthorn with sugar.
Step 3
Put the chopped persimmon on a plate, sprinkle with cane sugar and goat cheese on top. Pour over curd cream and sea buckthorn. Garnish with popcorn and mint.